Butterfinger Crunch Cream Pie
Rating:
★★★★☆ 2 votes4
Comments:
Ingredients
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1pre baked pie crust
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1 can(s)(12 oz) evaporated milk
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1 1/2 cmilk
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1 tspvanilla extract
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2eggs
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2egg yolks
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2/3 csugar
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1/4 cplus 2 of cornstarch
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1/4 tspsalt
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1/4 cmilk chocolate chips
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1 cfinely chopped butterfinger candy bar
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1 cwhipping cream, whipped and sweetened with 2 tablespoons powdered sugar
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1/2 ccoarsely chopped butterfinger candy bar for garnish
How to Make Butterfinger Crunch Cream Pie
- In a large saucepan, bring evaporated milk, milk, and vanilla to simmer.
- In medium bowl mix eggs, egg yolks, sugar, cornstarch and salt.
- While whisking egg mixture, slowly ladle about half of hot milk mixture into bowl to warm egg mixture.
- Add warmed mixture to saucepan, whisking into remaining milk mixture.
- Bring slowly to a boil to thicken and remove from heat.
- Remove 1 cup of hot pie filling to small bowl and stir in milk chocolate chips until melted.
- Spread the milk chocolate filling in bottom of pie shell, put in refrigerator.
- Continue to let remaining vanilla filling to cool, stirring occasionally.
- When filling is at room temperature (important to be totally cool) fold in the 1 cup chopped butterfinger.
- Spread over milk chocolate layer in pie shell.
- Put piece of parchment or wax paper on filling and refrigerate pie until set.
- Spread whipped cream over pie and garnish with the 1/2 cup coarsely chopped butterfinger.
About Butterfinger Crunch Cream Pie
Course/Dish: Pies
Other Tag: Quick & Easy
